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Ingredients
- 1 to 1 1/2 pounds boneless deer, antelope, elk, or moose round steak, about 1/2 inch thick
- 1/3 cup milk
- 1 egg
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter or margarine
- 2 tablespoons vegetable oil
Gravy:
- 1 1/4 cups milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash pepper
Directions:
Trim meat; cut into serving-sized pieces. Pound to 1/4-inch thickness with meat mallet. In 9-inch pie plate, blend 1/3 cup milk and the egg. On a sheet of waxed paper, mix 1/3 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip steaks in milk mixture, then in flour mixture, turning to coat. Set aside.
In large skillet, melt butter in oil over medium-low heat. Add steaks; brown on both sides over medium-high heat. Fry in two batches if necessary. Remove to heated platter. Set aside and keep warm. In small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain if desired. Serve gravy with steaks.
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